Sous Vide Cooking

As many of you know, I live to cook, not cook to live. And each year (or season, depending on my mood) I try to find a cooking method, or food I want to explore. This summer it is “sous vide” cooking.

Sousvide (/suːˈviːd/; French for “under vacuum”) is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times.

So far I have tried steak, pork, and fish and they all came out great. The idea is to have the meat cook through but not overcooked like might happen on the BBQ if you don’t pull it off in time. After it comes out of the water bath, you have to then sear the outside so it looks good. This is the part I’m having trouble with, but I’m working on it. So right now my meat might not look fantastic, but it tastes fantastic as it is perfectly cooked from edge to edge and is moist and juice. Amazing!

I purchased the Anova first generation cooker, but there are also  other models by manufacturers that are slightly less expensive. I believe there is a new one by Anova coming out soon called the Nano and you can pre-order it directly from Anova. The one I have made by Anova is sturdy, and so far seems like a great piece of equipment that will last me a long time. It is bluetooth enabled so I can start the cooker, or check on the cooking progress, via my smartphone.

So I’m one happy camper with my new sous vide cooking equipment! Perhaps I should buy stock in the folks that make ziplock bags because I’m going to use a lot of them this summer!

And you thought I was JUST a longarm quilter….ha!